- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 9/10/13 at 4:18 pm to BugAC
Posted on 9/10/13 at 4:18 pm to BugAC
Noob question here. What is the point of secondary fermentation? The kit I have says if you do not have a secondary fermenter then just leave it in the primary an additional week. That is also the time frame to be left in the secondary. 
2
Posted on 9/10/13 at 4:33 pm to LSURoss
quote:
What is the point of secondary fermentation?
General consensus around these parts is that secondaries aren't needed unless you intent to bulk age something for more than a few months, and even then I prefer to put it in a keg and purge all the O2. Otherwise just keep it in the primary until you're ready to bottle.
Posted on 9/10/13 at 4:33 pm to LSURoss
quote:
What is the point of secondary fermentation? The kit I have says if you do not have a secondary fermenter then just leave it in the primary an additional week. That is also the time frame to be left in the secondary.
Most on here do not secondary. The purpose is to a) Clarity your beer and b) useful when dry hopping or other post boil/fermentation additions.
I secondary pretty often, with IPA's and stuff. For stouts/saisons it's not really necessary. It's mainly for clarity, or getting your wort off your yeast; if you have to ferment for a long time for some reason.
if your just starting off. It's not really necessary. I wouldn't worry about it yet.
Posted on 9/10/13 at 4:39 pm to BugAC
Thanks. I've got an old glass music mountain water jug(5 gal) at my parents house. If I wanted to I could use that as a carboy, correct?
Eta: dry hopped means just adding the to the already fermenting wort. Right?
Eta: dry hopped means just adding the to the already fermenting wort. Right?
This post was edited on 9/10/13 at 4:40 pm
Posted on 9/10/13 at 4:57 pm to LSURoss
quote:
dry hopped means just adding the to the already fermenting wort. Right?
Yeah. Some on here just dry hop into their primary fermenter. I've never done this. All of my dry hopping is done in a secondary. What i do is i take the hops i'm going to use (pellet hops) for dry hopping and put them in the secondary. Then rack the wort into the secondary. Allowing more contact of the wort with the hops. (Racking means to transfer your beer to another vessel.)
And yes you can use that old glass water jug as a fermenter. Make sure it's not scratched, and is cleaned and sanitized. Also, you want to be able to put some sort of stopper and airlock on it. Finding a stopper for a non-standard fermenter might be a bit harder to come by.
This post was edited on 9/10/13 at 4:59 pm
Posted on 9/10/13 at 4:59 pm to LSURoss
quote:
Thanks. I've got an old glass music mountain water jug(5 gal) at my parents house. If I wanted to I could use that as a carboy, correct?
Sure. Probably so.
Dry hopping is adding hops after fermentation is complete for the most part. Yes.
Posted on 9/10/13 at 7:36 pm to s14suspense
Here is some pellicle porn from a saison churning away. Pulled a sample and the brett is doing its work and brought it down to 1.003. The 10% of acidulated malt is making its presence known as the brett does more work. Good tartness with the funk on its way.
Posted on 9/10/13 at 9:15 pm to BottomlandBrew
quote:
Here is some pellicle porn from a saison churning away
Nice! I just pulled one of my 100% citra sour saisons to try and there was a small pellicle in the bottle. It has only been in the bottle for 10 days but taste really good with a nice tartness.
Posted on 9/11/13 at 4:11 pm to rds dc
Sorry for all the rookie questions, but I have one more(for now) 
3/4 oz. - Northern Brewer - 60 min.
1/2 oz. - Williamette - 30 min.
1/2 oz. - Williamette - 15 min.
1/2 oz. - Williamette - 5 min.
When looking at hop schedules, does 60 minute mean add right when water gets to a boil and follow the time left in boil for the remaining?
3/4 oz. - Northern Brewer - 60 min.
1/2 oz. - Williamette - 30 min.
1/2 oz. - Williamette - 15 min.
1/2 oz. - Williamette - 5 min.
When looking at hop schedules, does 60 minute mean add right when water gets to a boil and follow the time left in boil for the remaining?
Posted on 9/11/13 at 4:43 pm to LSURoss
quote:
Sorry for all the rookie questions, but I have one more(for now)
3/4 oz. - Northern Brewer - 60 min.
1/2 oz. - Williamette - 30 min.
1/2 oz. - Williamette - 15 min.
1/2 oz. - Williamette - 5 min.
When looking at hop schedules, does 60 minute mean add right when water gets to a boil and follow the time left in boil for the remaining?
You got it. It means boil for that amount of time. Total boil time would be 60 minutes, which is when you add the 3/4 oz NB. With 30 minutes left, 15 minutes left, and 5 minutes left, you add those hops.
Posted on 9/11/13 at 4:52 pm to BMoney
Thanks. That schedule is a fat tire clone btw. first thing that popped up in a google search
first thing that popped up in a google search
Posted on 9/12/13 at 3:19 pm to LSURoss
Anybody want a good laugh.....so I posted a few days ago my fermentation was stuck at 1.028....I re-pitched with no change. I just ordered some champagne yeast to pitch and was sitting here thinking....finally the old brain woke up.....I've been measuring my post fermentation gravity with a refractometer.... 
But that means I'm good. I'll take a hydrometer reading this evening or tomorrow before racking to the secondary. 
I is dum.
But that means I'm good. I'll take a hydrometer reading this evening or tomorrow before racking to the secondary. I is dum.Posted on 9/12/13 at 3:54 pm to Zappas Stache
I've done the same thing before.
At least you caught this before you dumped the batch. Let us know how that hydrometer sample tastes.
At least you caught this before you dumped the batch. Let us know how that hydrometer sample tastes.
Posted on 9/12/13 at 4:48 pm to LSUGrad00
Hydrometer reading at 1.006.... a little dry but taste is knockout! It's a quad sorta Westy 12...that'll make it 9.8% abv.
a little dry but taste is knockout! It's a quad sorta Westy 12...that'll make it 9.8% abv. Posted on 9/12/13 at 7:07 pm to Zappas Stache
That's 5 gallons of water In that pot. Only about 3". Putting that on top of a propane burner is going to burn the wort, right?
This post was edited on 9/12/13 at 7:08 pm
Posted on 9/12/13 at 7:35 pm to Zappas Stache
Making some sugar tea tonight but probably won't get around to boiling until Saturday. Ended up going with sweet potatoes instead of pumpkin... So now it is a Sweet Potato Rye Saison w/ fresh orange peel.
Posted on 9/12/13 at 7:40 pm to LSURoss
quote:
Putting that on top of a propane burner is going to burn the wort, right?
Take your pot off the burner or cut off the burner when you add the extract. Once the extract is dissolved you should be fine unless you cook it dry. I haven't extract brewed in years, so someone else might have better advice.
Posted on 9/13/13 at 9:14 am to Zappas Stache
quote:
Hydrometer reading at 1.006.... a little dry but taste is knockout! It's a quad sorta Westy 12...that'll make it 9.8% abv.
Awesome that everything worked out.
I think my quad finished around 1.010, it was tad dry, but it was super tasty and didn't last long.
Unfortunately no brewing for me lately. I've been working on a new brew shed to store all my grain, equipment, and kegerator. Of course it's my dumb luck that Baton Rouge would get a real homebrew store after I stocked up on sacks on grain.
Posted on 9/13/13 at 9:15 am to LSUGrad00
quote:
Baton Rouge would get a real homebrew
What store is there in BR?
Posted on 9/13/13 at 9:19 am to BottomlandBrew
quote:
What store is there in BR?
Cuban Liquor
Page 33 of 443
Back to top
Follow TigerDroppings for LSU Football News